Who can resist an Oreo cookie…how about two or three of them? It’s the quintessential cookie of our childhood; twisting the two cookies apart so we could lick out the cream middle. Some of us put the two cookies back together and back in the jar or package. You know who you are. Then there are those of us who are the Dunkers. A tall, ice-cold glass of milk and a stack of Oreos for dunking. Go ahead, close your eyes and remember. We’ll wait…..
I happened upon this recipe over at The Kitchen Is My Playground and it immediately reduced me to a giddy child eagerly wanting her share of Oreos. As it was presented, first impressions were “what is this?” but then it was cut into and HOLY OREO HEAVEN. The layers….oh the layers.
I knew I had to make this dessert. But I put a twist on it, I didn’t want anyone to ask what it was. I wanted their first impression to be “I WANT”. Plain and simple. You appreciate that, don’t you?
Instead of putting this cool, creamy, chocolatey dessert in an enclosed dish, I put them in these 4 oz jars to actually show you what the layers look like. I know what you’re thinking, you want this, right? Great decision for these little jars. Plus, there’s an advantage to using these little jars – there is enough left over to make an additional 9″ pie!!!! WHOA!!! TWO desserts from one recipe????
I told my teenage offspring and their friends that for now, no one was to touch the dessert jars because, well…I had to take pictures of them. For a while, no one touched the pie either. But once it was cut into, that’s all it took. I later, much, much later, thought it would have been a good idea to have pictures of the cut Oreo pie….but, let’s just say I was too late.
This dessert does not require any baking so it’s perfect for those hot Summer days. However, if you’re planning to make this for an event you are going to in a couple of hours…not going to happen. It takes time to make something this scrumptiously light and creamy. At least a day because it has to set at least 8 hours or overnight. So plan accordingly. That way, you can dream of this chocolatey cool and creamy dessert that’s sitting in the fridge.
Just make sure you have something to wipe the drool from your mouth when you wake….besides your pillow. And then head straight for the fridge to check these little puppies out.
- 1 (15 oz.) package Reduced Fat Oreos, crushed
- 6 Tbs. butter, melted
- 1 (8 oz.) package, ⅓ less-fat cream cheese, softened
- 1 cup powdered sugar
- 1 large (5.1 oz.) box instant chocolate pudding + milk to prepare as instructed on package.
- 1 large (16 oz.) container (or two 8 oz.) lite Cool Whipped topping.
- Set aside about ¼ cup crushed Oreos for later. Mix remaining crushed Oreos with melted butter.
- Here's where you can either use 12 4 oz jars and a 9" pie plate OR a 9x13 pan. If you choose the jars, place a serving spoonful of the crushed Oreos in each jar. Take a shot glass and press cookie firmly. Place the leftover crushed cookies in 9" pie dish and press firmly into the bottom.
- If you choose the 9x13 pan, press all the crushed cookie into the bottom of the pan.
- Combine the cream cheese and powdered sugar mixing well. Fold in ½ of the Cool Whip until well combined. Spread the cream cheese mixture over the crushed Oreo layer. Chill for 20 minutes.
- Prepare chocolate pudding according to the directions on the package. Spread over the cream cheese layer. Chill for 20 minutes.
- Spread the remaining Cool Whip over the pudding layer. Sprinkle reserved crushed Oreos on top. Chill for 8 hours or overnight before serving.